Description
A creamy oven-baked chicken and rice casserole featuring tender chicken breasts, fluffy rice, and melted cheddar cheese in a rich, savory sauce.
Ingredients
Boneless Skinless Chicken Breasts – 3–4 pieces (thick-cut)
White Rice – 1 ½ cups (uncooked)
Cream of Mushroom Soup – 1 ½ cans (about 15 oz total)
Water – ¾ cup
Milk – 2 ½ cups
Shredded Cheddar Cheese – 2 cups
Onion Soup Mix – 1 packet
Paprika – ⅓ teaspoon
Parsley – 1 teaspoon (chopped)
Salt and Black Pepper – To taste
Optional Add-Ons: Peas, mushrooms, broccoli, garlic powder, Parmesan cheese
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch dish.
2. Whisk soup, milk, water, and onion soup mix until smooth.
3. Spread uncooked rice evenly in dish.
4. Pour creamy mixture over rice.
5. Place chicken on top, season with paprika, salt, and pepper.
6. Cover tightly with foil and bake 45 minutes.
7. Remove foil, sprinkle cheddar, and bake uncovered 15 minutes.
8. Let rest 10 minutes, garnish with parsley, and serve warm.
Notes
Add vegetables like broccoli, peas, or mushrooms for extra flavor.
Top with breadcrumbs for crunch.
Use cream of chicken soup instead of mushroom for a milder variation.
For a cheesy twist, mix in mozzarella with cheddar.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 350g)
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1.5
- Protein: 42
- Cholesterol: 120